Brazilian pão de batata
Soft Brazilian yeast rolls use cooked mashed potato in an enriched dough, with mozzarella cubes enclosed before baking.
Brazilian broa de milho
Broa de milho · Brazilian broa
Brazilian broa de milho is a lightly sweet wheat-and-fine-maize bread with fennel and dry yeast, shaped into two small loaves for a Festa Junina or coffee break.
A Brazilian broa de milho
Receitas Globo's É de Casa page presents this broa de milho as a Brazilian Festa Junina bread for breakfast or an afternoon snack. Its measured formula combines wheat flour and fine maize flour, sweetens the dough, adds butter and fennel, and uses dry baker's yeast. The recipe makes two shaped loaves.
The name broa is also used for Portuguese breads, but this formula should not be read as a version of the Northern Portuguese maize-and-rye sourdough described by João M. Rocha and F. Xavier Malcata. Their study describes dough inoculated with previously fermented dough carried between batches. The Brazilian É de Casa recipe instead uses wheat flour, fubá mimoso and dry yeast, with no rye or saved dough.
Kneading develops the mixed wheat-and-maize dough before the fennel is added. The shaped loaves rise until doubled, then receive two shallow cuts and bake at 180°C for about 30 minutes. The recipe does not give a proofing temperature or establish an earlier historical date for this version.
History
Receitas Globo's É de Casa page presents this wheat-and-fine-maize broa as a Festa Junina classic and a bread for breakfast or an afternoon snack. The recipe is a Brazilian yeast-raised preparation; it does not establish the earliest attestation or a more precise region.
Ingredients
Yield 2 loaves · Scaling: source batch only
280 g
Fine maize flour (fubá mimoso)Use in the dough; reserve additional fine fubá to dust the shaped loaves.
120 g
the 120 g is for dough; dusting amount not stated60 g
5 g
half a packet, as listed by the source150 mL
60 mL
40 g
5 g
Fennel seedIncorporate after kneading the dough.
4 g
OilUse to grease the baking sheet.
as needed
Method
Risks and precautions · Standard risk
Raw flour and dough
The dough contains wheat and maize flour and is handled before baking; raw flour can carry germs and should not be tasted.
Hazard sourceBake the dough before eating. Wash hands, bowls, utensils and work surfaces after handling raw flour or dough.
Control sourceDo not taste the raw dough. Use care when handling the hot baking sheet and oven.
- Mix the wheat flour, fine maize flour, sugar and dry yeast in a bowl.
- Add the milk and water and mix by hand. Add the butter, mix it in, then add the salt.
- Move the dough to a work surface and knead for about 10 minutes.
- Add the fennel seed and knead for 2 more minutes.
- Divide the dough into two equal pieces and shape each into a loaf.
- Set the loaves on an oiled baking sheet, sprinkle them with fine maize flour, and leave them to rise for 2 hours or until doubled in size.
- When doubled, score the top of each loaf twice with a small knife.
- Bake in a preheated oven at 180°C for about 30 minutes. Serve with requeijão, jam or butter if desired.
Conditions
Yield2 loaves
Fermentationfrom 2 h
Places
Brazil
Documented preparation · Country evidenceReceitas Globo's É de Casa page presents this broa de milho as a Festa Junina classic; this records one Brazilian preparation, not the whole broa family.
Related
More from Brazil
Pão francês
A Brazilian wheat roll with a crisp crust, this home batch uses dry baker’s yeast and a steam-assisted oven bake.
Puba (carimã, Brazilian fermented cassava pulp)
A documentary account of puba (carimã), a Brazilian fermented cassava pulp. It records one 1998 study batch and reported uses; it is not a household recipe or a validated cassava-safety method.
Brazilian doce de abóbora: a preserve of small pumpkin pieces
Brazilian doce de abóbora: Freeze for winter; small fresh portion refrigerated up to 48 hours.
Carne-de-sol
Beef given limited salt and partial surface drying, a short-keeping Brazilian meat that is much less durable than fully dried charque and is treated as a cold-chain product.
Cashew-apple vinegar
Vinagre de caju is made by fermenting cashew-apple juice into an alcoholic base, then aerating it so acetic bacteria can convert ethanol into acid. Brazilian guidance records the sequence, but not a complete home-scale formula.
Charque
Beef salted heavily and dried into a strongly preserved ingredient that is desalted before it is cooked in stews; a Brazilian form of salt-dried meat that keeps far longer than the lightly salted carne-de-sol.
Dulce de leche and cajeta-style milk concentrates
Dulce de leche and its relatives, including Mexican cajeta from goat's milk, are milk and sugar cooked slowly until thick and brown. The name changes across Latin America, and the browning gives each its character.
Related in the family
Agege bread (soft home-style variation)
This softer home-style Agege bread uses a scalded flour paste, an enriched yeast dough and a 9×5-inch loaf pan, with rolls from the extra dough.
Anadama
Anadama is a New England yeast loaf made with wheat flour, cornmeal and molasses. Scalded cornmeal enriches the dough, while molasses lends sweetness and a dark crust; it is especially good toasted or beside soup and baked beans.
Bagel
A yeast-raised wheat ring shaped from a firm dough, briefly boiled and baked. This source-batch formula gives a gently malted crust and a chewy crumb.
Baguette with overnight poolish
Three long, crusty wheat loaves made with an overnight yeast poolish, shaped by hand and baked with steam for a crisp crust.
Bajan salt bread
A lightly salted, yeast-raised Barbadian roll, baked in a dozen-roll home batch and often split for cutters.
Belgian pistolet
A crisp Belgian roll made from a supplier’s Croc-flour dough, mixed by hand or machine, proofed in rounds and baked with steam.
Bialy
Bialys are soft, yeasted wheat rolls baked without boiling, each shaped with an onion-filled central depression instead of a hole.
Birote salado estilo Guadalajara (Cardamomo home method)
A measured, commercial-yeast home method for Guadalajara-style birote salado, with a six-hour preferment, shaped rolls and a two-temperature steam bake. This formula contains no egg.
Community
No community contributions have been published for this entry yet.
Share what you made
Sign in to contribute. Published comments and photos are free to read.
Sources
Receitas GloboMethod · History · Geography
Broa de milhoPresents broa de milho as a Festa Junina classic for breakfast or an afternoon snack and gives a two-loaf formula with wheat flour, fubá mimoso, sugar, dry yeast, milk, water, butter, salt and fennel.
Provides ordered mixing, 12 minutes of kneading, shaping, a 2-hour rise or until doubled, slashing and baking at 180°C for about 30 minutes.
Cited in: A Brazilian broa de milho
Universidade Católica PortuguesaComparative history
Portuguese traditional sourdough, manufactured from maize and rye: long term fermentationDescribes traditional Northern Portuguese broa as maize-and-rye dough inoculated with previously fermented dough kept covered from batch to batch.
This Portuguese sourdough description is distinct from Receitas Globo's measured Brazilian wheat-and-fubá dry-yeast formula.
Cited in: A Brazilian broa de milho
Centers for Disease Control and PreventionSafety
Raw Flour and DoughRaw flour can carry germs; do not eat raw dough and wash hands, bowls, utensils and countertops after handling flour or dough.